Serve this cheesy stuffed spaghetti squash for an impressive and hearty main dish.
Serve with a simple side salad.
Place squash halves, cut-side down, in a microwave-safe dish.
Photo: Marty Baldwin
Add 1/4 cup water.
Microwave on High until the squash is tender, 10 to 15 minutes.
(Alternatively, place the squash halves, cut-side down, on a rimmed baking sheet.
Bake in a 400F oven until the squash is tender, 40 to 50 minutes.
Place the squash shells, cut-side up, on a rimmed baking sheet.
Heat sun-dried tomato oil in a large skillet over medium heat.
Add onion and cook, stirring, until starting to brown, 4 to 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Add chicken, basil, pepper, salt and crushed red pepper.
Cook, stirring, until the chicken is just cooked through, about 5 minutes.
Remove from heat and stir in the reserved squash flesh, sun-dried tomatoes, 1/2 cup mozzarella and Parmesan.
Fill the squash shells with the chicken mixture.
Top with the remaining 1/2 cup mozzarella.
Bake until browned and heated through, about 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
